Bloody Bull

This is a super tasty version of a Virgin Mary—it’s almost a liquid lunch. I recommend transferring it to a thermos and taking it on a long morning walk in the fresh air to revive you halfway. If you do use a thermos, chill the Bloody Bull beforehand and don’t use ice, as the drink will become too diluted.

You will need:

• shaker

• highball

Dry: Delicious Handcrafted Cocktails and Other Clever Concoctions by Clare Liardet

Ingredients

• 4 ounces (125 ml) tomato juice

• 4 ounces (125 ml) beef bouillon or homemade beef stock

• 1/2 teaspoon freshly grated horseradish

• 2 dashes of Worcestershire sauce

• 3 dashes of Tabasco sauce

• Pinch of freshly ground pepper

• 1/2 ounce (15 ml) freshly squeezed lemon juice

• Pinch of celery salt

• Ice cubes

• Wedges of lemon and lime to garnish

• Celery stick to stir

Directions

1. Add the tomato juice, beef bouillon, horseradish, Worcestershire sauce, Tabasco sauce, pepper, lemon juice, and celery salt to a shaker containing ice, and roll it gently to mix the ingredients.

2. Pour into a highball glass and garnish with a wedge of lemon and lime, and a tender celery stick.